JP6686292B2 - Amino acid-containing composition - Google Patents
Amino acid-containing composition Download PDFInfo
- Publication number
- JP6686292B2 JP6686292B2 JP2015081086A JP2015081086A JP6686292B2 JP 6686292 B2 JP6686292 B2 JP 6686292B2 JP 2015081086 A JP2015081086 A JP 2015081086A JP 2015081086 A JP2015081086 A JP 2015081086A JP 6686292 B2 JP6686292 B2 JP 6686292B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- amino acid
- pectin
- bitterness
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 150000001413 amino acids Chemical class 0.000 title claims description 106
- 239000000203 mixture Substances 0.000 title claims description 58
- 229940024606 amino acid Drugs 0.000 claims description 105
- 235000001014 amino acid Nutrition 0.000 claims description 105
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 76
- 235000019658 bitter taste Nutrition 0.000 claims description 66
- 239000001814 pectin Substances 0.000 claims description 51
- 235000010987 pectin Nutrition 0.000 claims description 51
- 229920001277 pectin Polymers 0.000 claims description 51
- 239000000796 flavoring agent Substances 0.000 claims description 41
- 235000012208 gluconic acid Nutrition 0.000 claims description 41
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 40
- 239000000174 gluconic acid Substances 0.000 claims description 40
- 235000002639 sodium chloride Nutrition 0.000 claims description 38
- 238000000034 method Methods 0.000 claims description 37
- 235000000346 sugar Nutrition 0.000 claims description 37
- 150000003839 salts Chemical class 0.000 claims description 36
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 claims description 13
- 239000000176 sodium gluconate Substances 0.000 claims description 13
- 235000012207 sodium gluconate Nutrition 0.000 claims description 13
- 229940005574 sodium gluconate Drugs 0.000 claims description 13
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 10
- 235000013736 caramel Nutrition 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 claims description 7
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 claims description 7
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims description 7
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims description 7
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 claims description 7
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 claims description 7
- 239000004227 calcium gluconate Substances 0.000 claims description 7
- 235000013927 calcium gluconate Nutrition 0.000 claims description 7
- 229960004494 calcium gluconate Drugs 0.000 claims description 7
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 7
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 claims description 7
- 229960000310 isoleucine Drugs 0.000 claims description 7
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims description 7
- 239000004474 valine Substances 0.000 claims description 7
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 6
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 6
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims description 5
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 claims description 5
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 5
- 239000004472 Lysine Substances 0.000 claims description 5
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims description 5
- 239000004473 Threonine Substances 0.000 claims description 5
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 4
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 claims description 4
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 4
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 4
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims description 4
- 229930182817 methionine Natural products 0.000 claims description 4
- 239000004475 Arginine Substances 0.000 claims description 3
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 3
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 3
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 3
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 3
- 235000018417 cysteine Nutrition 0.000 claims description 3
- 244000062793 Sorghum vulgare Species 0.000 claims description 2
- 235000019713 millet Nutrition 0.000 claims description 2
- 230000001629 suppression Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 17
- -1 proline and arginine Chemical class 0.000 description 17
- 235000019634 flavors Nutrition 0.000 description 13
- 238000012360 testing method Methods 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
- 208000002874 Acne Vulgaris Diseases 0.000 description 7
- 206010000496 acne Diseases 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 238000002156 mixing Methods 0.000 description 6
- 235000008729 phenylalanine Nutrition 0.000 description 6
- 108010011485 Aspartame Proteins 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 239000000605 aspartame Substances 0.000 description 5
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 5
- 235000010357 aspartame Nutrition 0.000 description 5
- 229960003438 aspartame Drugs 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 238000005469 granulation Methods 0.000 description 5
- 230000003179 granulation Effects 0.000 description 5
- 229960004793 sucrose Drugs 0.000 description 5
- 240000000111 Saccharum officinarum Species 0.000 description 4
- 235000007201 Saccharum officinarum Nutrition 0.000 description 4
- 235000019219 chocolate Nutrition 0.000 description 4
- 235000020971 citrus fruits Nutrition 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 239000008123 high-intensity sweetener Substances 0.000 description 4
- 235000018977 lysine Nutrition 0.000 description 4
- 230000000873 masking effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 4
- 239000000546 pharmaceutical excipient Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 235000010980 cellulose Nutrition 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000314 lubricant Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N Iron oxide Chemical compound [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 description 2
- YNAVUWVOSKDBBP-UHFFFAOYSA-N Morpholine Chemical compound C1COCCN1 YNAVUWVOSKDBBP-UHFFFAOYSA-N 0.000 description 2
- 229920002230 Pectic acid Polymers 0.000 description 2
- NQRYJNQNLNOLGT-UHFFFAOYSA-N Piperidine Chemical compound C1CCNCC1 NQRYJNQNLNOLGT-UHFFFAOYSA-N 0.000 description 2
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 description 2
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- 230000006229 amino acid addition Effects 0.000 description 2
- 150000003863 ammonium salts Chemical class 0.000 description 2
- ISAOCJYIOMOJEB-UHFFFAOYSA-N benzoin Chemical compound C=1C=CC=CC=1C(O)C(=O)C1=CC=CC=C1 ISAOCJYIOMOJEB-UHFFFAOYSA-N 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Chemical class 0.000 description 2
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 2
- 239000010318 polygalacturonic acid Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Chemical class 0.000 description 2
- 239000004224 potassium gluconate Substances 0.000 description 2
- 235000013926 potassium gluconate Nutrition 0.000 description 2
- 229960003189 potassium gluconate Drugs 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019204 saccharin Nutrition 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 229940081974 saccharin Drugs 0.000 description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 2
- UQDJGEHQDNVPGU-UHFFFAOYSA-N serine phosphoethanolamine Chemical compound [NH3+]CCOP([O-])(=O)OCC([NH3+])C([O-])=O UQDJGEHQDNVPGU-UHFFFAOYSA-N 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- RMLYXMMBIZLGAQ-UHFFFAOYSA-N (-)-monatin Natural products C1=CC=C2C(CC(O)(CC(N)C(O)=O)C(O)=O)=CNC2=C1 RMLYXMMBIZLGAQ-UHFFFAOYSA-N 0.000 description 1
- XDIYNQZUNSSENW-UUBOPVPUSA-N (2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanal Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O XDIYNQZUNSSENW-UUBOPVPUSA-N 0.000 description 1
- MRTMJFYZDZYYQY-YFRKJXKXSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanoic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O MRTMJFYZDZYYQY-YFRKJXKXSA-N 0.000 description 1
- RMLYXMMBIZLGAQ-HZMBPMFUSA-N (2s,4s)-4-amino-2-hydroxy-2-(1h-indol-3-ylmethyl)pentanedioic acid Chemical compound C1=CC=C2C(C[C@](O)(C[C@H](N)C(O)=O)C(O)=O)=CNC2=C1 RMLYXMMBIZLGAQ-HZMBPMFUSA-N 0.000 description 1
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- YTKBWWKAVMSYHE-OALUTQOASA-N (3s)-3-[3-(3-hydroxy-4-methoxyphenyl)propylamino]-4-[[(2s)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid Chemical compound C([C@@H](C(=O)OC)NC(=O)[C@H](CC(O)=O)NCCCC=1C=C(O)C(OC)=CC=1)C1=CC=CC=C1 YTKBWWKAVMSYHE-OALUTQOASA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- KPGXRSRHYNQIFN-UHFFFAOYSA-N 2-oxoglutaric acid Chemical compound OC(=O)CCC(=O)C(O)=O KPGXRSRHYNQIFN-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 239000004394 Advantame Substances 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 241000416162 Astragalus gummifer Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- SGHZXLIDFTYFHQ-UHFFFAOYSA-L Brilliant Blue Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 SGHZXLIDFTYFHQ-UHFFFAOYSA-L 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- OCUCCJIRFHNWBP-IYEMJOQQSA-L Copper gluconate Chemical compound [Cu+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OCUCCJIRFHNWBP-IYEMJOQQSA-L 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 description 1
- 229920002245 Dextrose equivalent Polymers 0.000 description 1
- OVBJJZOQPCKUOR-UHFFFAOYSA-L EDTA disodium salt dihydrate Chemical compound O.O.[Na+].[Na+].[O-]C(=O)C[NH+](CC([O-])=O)CC[NH+](CC([O-])=O)CC([O-])=O OVBJJZOQPCKUOR-UHFFFAOYSA-L 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 108010093901 N-(N-(3-(3-hydroxy-4-methoxyphenyl) propyl)-alpha-aspartyl)-L-phenylalanine 1-methyl ester Proteins 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000004283 Sodium sorbate Substances 0.000 description 1
- 229920002125 Sokalan® Polymers 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 244000028419 Styrax benzoin Species 0.000 description 1
- 235000000126 Styrax benzoin Nutrition 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 235000008411 Sumatra benzointree Nutrition 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000019453 advantame Nutrition 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical class [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000003125 aqueous solvent Substances 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 229960002130 benzoin Drugs 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000005693 branched-chain amino acids Chemical class 0.000 description 1
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 239000004359 castor oil Substances 0.000 description 1
- 235000019438 castor oil Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229940108925 copper gluconate Drugs 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- SZVJSHCCFOBDDC-UHFFFAOYSA-N ferrosoferric oxide Chemical compound O=[Fe]O[Fe]O[Fe]=O SZVJSHCCFOBDDC-UHFFFAOYSA-N 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 229940050410 gluconate Drugs 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 1
- 235000019382 gum benzoic Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 150000004677 hydrates Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 238000009925 jellying Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229960001375 lactose Drugs 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000001755 magnesium gluconate Substances 0.000 description 1
- 235000015778 magnesium gluconate Nutrition 0.000 description 1
- 229960003035 magnesium gluconate Drugs 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- IAKLPCRFBAZVRW-XRDLMGPZSA-L magnesium;(2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanoate;hydrate Chemical compound O.[Mg+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O IAKLPCRFBAZVRW-XRDLMGPZSA-L 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- WWZKQHOCKIZLMA-UHFFFAOYSA-M octanoate Chemical compound CCCCCCCC([O-])=O WWZKQHOCKIZLMA-UHFFFAOYSA-M 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229940093429 polyethylene glycol 6000 Drugs 0.000 description 1
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 1
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 1
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000000473 propyl gallate Substances 0.000 description 1
- 235000010388 propyl gallate Nutrition 0.000 description 1
- 229940075579 propyl gallate Drugs 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- WPPDXAHGCGPUPK-UHFFFAOYSA-N red 2 Chemical compound C1=CC=CC=C1C(C1=CC=CC=C11)=C(C=2C=3C4=CC=C5C6=CC=C7C8=C(C=9C=CC=CC=9)C9=CC=CC=C9C(C=9C=CC=CC=9)=C8C8=CC=C(C6=C87)C(C=35)=CC=2)C4=C1C1=CC=CC=C1 WPPDXAHGCGPUPK-UHFFFAOYSA-N 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229940037001 sodium edetate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 description 1
- 235000019250 sodium sorbate Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- QEMXHQIAXOOASZ-UHFFFAOYSA-N tetramethylammonium Chemical compound C[N+](C)(C)C QEMXHQIAXOOASZ-UHFFFAOYSA-N 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- 235000010487 tragacanth Nutrition 0.000 description 1
- 239000000196 tragacanth Substances 0.000 description 1
- 229940116362 tragacanth Drugs 0.000 description 1
- UJMBCXLDXJUMFB-UHFFFAOYSA-K trisodium;5-oxo-1-(4-sulfonatophenyl)-4-[(4-sulfonatophenyl)diazenyl]-4h-pyrazole-3-carboxylate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)C1=NN(C=2C=CC(=CC=2)S([O-])(=O)=O)C(=O)C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 UJMBCXLDXJUMFB-UHFFFAOYSA-K 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 150000003751 zinc Chemical class 0.000 description 1
- 239000011670 zinc gluconate Substances 0.000 description 1
- 235000011478 zinc gluconate Nutrition 0.000 description 1
- 229960000306 zinc gluconate Drugs 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Medicinal Preparation (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Description
本発明は苦味を有するアミノ酸に一定量のペクチン及びグルコン酸又はその塩を含む苦味及び異風味が改善された組成物、その製造方法ならびに苦味又は異風味の抑制方法に関する。 The present invention relates to a composition in which a bitter amino acid contains a certain amount of pectin and gluconic acid or a salt thereof with improved bitterness and off-flavor, a method for producing the same, and a method for suppressing bitterness or off-flavor.
アミノ酸は、それぞれの種類により、甘味、うま味など特徴的な味を有しているが、独特の苦味を有しているものが多く、特に必須アミノ酸のほとんどは、独特の苦味を有している。また必須アミノ酸は、体内で合成することができず、食物から摂取する必要があるが、アミノ酸を効率的に摂取するためには、アミノ酸を直接摂取するのがよいことが知られている。しかし、独特の苦味のために、そのまま摂取することは困難である。特に、分岐鎖アミノ酸（イソロイシン、ロイシン、バリン）やメチオニン、フェニルアラニン、トリプトファンは、独特の苦味が非常に強い。 Amino acids have characteristic tastes such as sweetness and umami depending on each type, but many have unique bitterness, and most of the essential amino acids have unique bitterness. . In addition, essential amino acids cannot be synthesized in the body and must be taken from food, but it is known that direct intake of amino acids is good for efficient intake of amino acids. However, it is difficult to take as it is because of its unique bitterness. In particular, branched chain amino acids (isoleucine, leucine, valine), methionine, phenylalanine, and tryptophan have a very strong unique bitterness.
一般的な苦味物質の苦味低減方法及びそのための組成物としては、苦味のある物質にゲル化剤を添加し、ゼリー状の形態にすることで苦味を低減させる方法及び食品組成物は知られている（特許文献１）。
例えばアミノ酸の苦味を低減させる方法としては、当該アミノ酸に増粘剤とポリ−γ−グルタミン酸を添加する方法（特許文献２）、異味・異風味を有するアミノ酸に甘味料及び／又はフレーバーを含有することによりアミノ酸の呈味性を改善する方法が知られている（特許文献３）。
一方アミノ酸にペクチンを特定の比で含有させて調味液に増粘効果を付与すること（特許文献４）、高分子多糖類を添加しゼリー化による味覚抑制をすること（特許文献５）、またペクチンまたは又はカルボキシルメチルセルロースを添加し、特定のｐＨに調整することにより酸性豆乳飲料の大豆特有の苦味や渋みを抑制できることが知られている（特許文献６）。
As a general method for reducing bitterness of a bitter substance and a composition therefor, a method for reducing bitterness by adding a gelling agent to a substance having a bitterness to form a jelly-like form and a food composition are known. (Patent Document 1).
For example, as a method for reducing the bitterness of an amino acid, a method of adding a thickener and poly-γ-glutamic acid to the amino acid (Patent Document 2), a sweetener and / or a flavor are contained in an amino acid having a different taste or flavor. Therefore, a method for improving the taste of amino acids is known (Patent Document 3).
On the other hand, by adding pectin to an amino acid in a specific ratio to impart a thickening effect to a seasoning liquid (Patent Document 4), adding a polymeric polysaccharide to suppress taste by jellying (Patent Document 5), and It is known that bitterness and astringency peculiar to soybeans in acidic soymilk drinks can be suppressed by adding pectin or or carboxymethylcellulose to adjust to a specific pH (Patent Document 6).
本発明は、アミノ酸の苦味が改善され摂取しやすく、異風味が低減され他のマスキングのためのフレーバー等を削減できるアミノ酸含有組成物を提供することを目的とする。 An object of the present invention is to provide an amino acid-containing composition in which the bitterness of amino acids is improved and easy to ingest, the off-flavor is reduced, and other flavors for masking can be reduced.
本発明者らは、上記目的を達成するため鋭意研究した結果、ペクチン及びグルコン酸又はその塩を共存させることにより、苦味を有するアミノ酸の苦味及びアミノ酸特有の異風味を低減できることを見出し、本発明を完成するに至った。 The present inventors have conducted intensive studies to achieve the above-mentioned object, and as a result of coexistence of pectin and gluconic acid or a salt thereof, found that the bitterness of amino acids having a bitterness and the off-flavor peculiar to amino acids can be reduced. Has been completed.
即ち、本発明は以下の通りである。
［１］苦味を有するアミノ酸、ペクチン及びグルコン酸又はその塩を含有し、アミノ酸と、ペクチン及びグルコン酸又はその塩の合計量の重量比が１：０．０４〜０．２５である組成物。
［２］アミノ酸、ペクチン、グルコン酸又はその塩の重量比が、１：０．０２〜０．１：０．０２〜０．１である［１］に記載の組成物。
［３］苦味を有するアミノ酸が、組成物中に２〜９５重量％含まれる［１］又は［２］に記載の組成物。
［４］苦味を有するアミノ酸が、ロイシン、イソロイシン、バリン、トレオニン、トリプトファン、フェニルアラニン、リジン、ヒスチジン、システイン、メチオニン、プロリン及びアルギニンからなる群から選ばれる少なくとも１種である［１］〜［３］のいずれか１項に記載の組成物。
［５］グルコン酸又はその塩がグルコン酸ナトリウム又はグルコン酸カルシウムである［１］〜［４］のいずれか１項に記載の組成物。
［６］苦味を有するアミノ酸１重量部に対して、ペクチン及びグルコン酸又はその塩の合計０．０４〜０．２５重量部を添加する工程を含むアミノ酸含有組成物の製造方法。
［７］苦味を有するアミノ酸１重量部に対して、ペクチン０．０２〜０．１重量部及びグルコン酸又はその塩０．０２〜０．１重量部を添加する工程を含む［６］に記載の製造方法。
［８］苦味を有するアミノ酸１重量部に対して、ペクチン及びグルコン酸又はその塩の合計０．０４〜０．２５重量部を添加する工程を含むアミノ酸の苦味又は異風味の抑制方法。
［９］苦味を有するアミノ酸１重量部に対して、ペクチン０．０２〜０．１重量部及びグルコン酸又はその塩０．０２〜０．１重量部を添加する工程を含む［８］に記載の方法。
［１０］苦味を有するアミノ酸１重量部に対して、砂糖、黒砂糖、きび砂糖及びカラメルからなる群から選択される少なくとも１種を０．５重量部以上添加する工程を含む［８］又は［９］に記載の方法。
That is, the present invention is as follows.
[1] A composition containing a bitter amino acid, pectin and gluconic acid or a salt thereof, and the weight ratio of the total amount of the amino acid and pectin and gluconic acid or a salt thereof is 1: 0.04 to 0.25.
[2] The composition according to [1], wherein the weight ratio of the amino acid, pectin, gluconic acid or a salt thereof is 1: 0.02-0.1: 0.02-0.1.
[3] The composition according to [1] or [2], wherein the amino acid having bitterness is contained in the composition in an amount of 2 to 95% by weight.
[4] The amino acid having a bitterness is at least one selected from the group consisting of leucine, isoleucine, valine, threonine, tryptophan, phenylalanine, lysine, histidine, cysteine, methionine, proline and arginine [1] to [3]. The composition according to any one of 1.
[5] The composition according to any one of [1] to [4], wherein the gluconic acid or its salt is sodium gluconate or calcium gluconate.
[6] A method for producing an amino acid-containing composition, which comprises the step of adding 0.04 to 0.25 parts by weight in total of pectin and gluconic acid or a salt thereof to 1 part by weight of a bitter amino acid.
[7] The method according to [6], including a step of adding 0.02 to 0.1 part by weight of pectin and 0.02 to 0.1 part by weight of gluconic acid or a salt thereof to 1 part by weight of a bitter amino acid. Manufacturing method.
[8] A method for suppressing bitterness or off-flavor of an amino acid, which comprises the step of adding 0.04 to 0.25 parts by weight in total of pectin and gluconic acid or a salt thereof to 1 part by weight of an amino acid having a bitterness.
[9] The method according to [8], including a step of adding 0.02 to 0.1 part by weight of pectin and 0.02 to 0.1 part by weight of gluconic acid or a salt thereof to 1 part by weight of a bitter amino acid. the method of.
[10] A step of adding 0.5 part by weight or more of at least one selected from the group consisting of sugar, brown sugar, acne sugar and caramel to 1 part by weight of a bitter amino acid [8] or [ 9].
本発明によれば、ペクチン及びグルコン酸又はその塩を共存させることにより、苦味を有するアミノ酸の苦味や異風味を低減させることができるため、飲みやすい医薬品及び飲食品を提供することができる。
また本発明によれば、アミノ酸の苦味や異風味を低減できるので、風味改善のための甘味料等の添加剤を最小限に抑えることができ、飲食品等に自然な風味づけができコストダウンが可能になる。
According to the present invention, coexistence of pectin and gluconic acid or a salt thereof can reduce the bitterness and off-flavor of a bitter amino acid, and thus it is possible to provide a drug and a food or drink that are easy to take.
Further, according to the present invention, it is possible to reduce the bitterness and off-flavors of amino acids, so that additives such as sweeteners for improving flavor can be minimized, and foods and drinks can be naturally flavored to reduce costs. Will be possible.
本発明において苦味を有するアミノ酸（以下本発明におけるアミノ酸と略するときもある）は、ロイシン、イソロイシン、バリン、トレオニン、トリプトファン、フェニルアラニン、リジン、ヒスチジン、システイン、メチオニン、プロリン及びアルギニンなどの遊離アミノ酸、ならびにそれらの塩が挙げられる。好ましくは、ロイシン、イソロイシン、バリン、トレオニン、トリプトファン、フェニルアラニン、リジン、ヒスチジン、プロリンであり、より好ましくはロイシン、イソロイシン、バリン、トレオニン、トリプトファン、フェニルアラニンであり、更に好ましくはロイシン、イソロイシン、バリンである。上記アミノ酸は単独でも組み合わせてもよく、組み合わせる場合にはその配合比も目的に応じて適宜調整することができる。 Amino acids having bitterness in the present invention (sometimes abbreviated as amino acids in the present invention below) are leucine, isoleucine, valine, threonine, tryptophan, phenylalanine, lysine, histidine, cysteine, methionine, free amino acids such as proline and arginine, And salts thereof. Preferably, leucine, isoleucine, valine, threonine, tryptophan, phenylalanine, lysine, histidine, proline, more preferably leucine, isoleucine, valine, threonine, tryptophan, phenylalanine, more preferably leucine, isoleucine, valine. . The above amino acids may be used alone or in combination, and when they are combined, the compounding ratio thereof can be appropriately adjusted according to the purpose.
本発明におけるアミノ酸は、Ｌ−体、Ｄ−体及びＤＬ−体のいずれであってもよいが、Ｌ−体が好ましい。 The amino acid in the present invention may be any of L-form, D-form and DL-form, but the L-form is preferred.
本発明におけるアミノ酸の塩としては、酸付加塩、金属塩、アンモニウム塩、有機アミン付加塩、アミノ酸付加塩等が挙げられる。 Examples of the amino acid salt in the present invention include acid addition salts, metal salts, ammonium salts, organic amine addition salts, amino acid addition salts and the like.
酸付加塩としては、塩酸塩、硫酸塩、硝酸塩、リン酸塩等の無機酸塩、酢酸塩、マレイン酸塩、フマル酸塩、クエン酸塩、リンゴ酸塩、乳酸塩、α−ケトグルタル酸塩、グルコン酸塩、カプリル酸塩等の有機酸塩が挙げられる。 Examples of the acid addition salt include inorganic acid salts such as hydrochloride, sulfate, nitrate and phosphate, acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutarate. , Organic acid salts such as gluconate and caprylate.
金属塩としては、ナトリウム塩、カリウム塩等のアルカリ金属塩、マグネシウム塩、カルシウム塩等のアルカリ土類金属塩、アルミニウム塩、亜鉛塩等が挙げられる。 Examples of the metal salt include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, aluminum salt, zinc salt and the like.
アンモニウム塩としては、アンモニウム、テトラメチルアンモニウム等との塩が挙げられる。 Examples of the ammonium salt include salts with ammonium, tetramethylammonium and the like.
有機アミン付加塩としては、モルホリン、ピペリジン等との塩が挙げられる。 Examples of the organic amine addition salt include salts with morpholine, piperidine and the like.
アミノ酸付加塩としては、グリシン、フェニルアラニン、リジン、アスパラギン酸、グルタミン酸等との塩が挙げられる。 Examples of the amino acid addition salt include salts with glycine, phenylalanine, lysine, aspartic acid, glutamic acid and the like.
本発明におけるアミノ酸の塩は、水和物（含水塩）であってもよく、かかる水和物としては、例えば１〜６水和物等が挙げられる。 The salt of the amino acid in the present invention may be a hydrate (hydrate salt), and examples of such a hydrate include 1 to 6 hydrates.
本発明におけるアミノ酸は、蛋白質加水分解法、化学合成法、酵素法又は発酵法など、いずれの製造方法で製造されたものでもよいし、市販品を用いることもできる。 The amino acid in the present invention may be produced by any production method such as a protein hydrolysis method, a chemical synthesis method, an enzyme method or a fermentation method, or a commercially available product may be used.
また、本発明におけるアミノ酸は、当該アミノ酸を含む配列を有する天然蛋白質を酵素的に加水分解することによっても得ることができる。 The amino acid in the present invention can also be obtained by enzymatically hydrolyzing a natural protein having a sequence containing the amino acid.
本発明においてペクチンは、植物の細胞壁や中葉に含まれる複合多糖類で、ガラクツロン酸が α-1,4-結合したポリガラクツロン酸が主成分であり、ガラクツロン酸のカルボキシル基がメチルエステル化されたものである。また本願のペクチンは、ペクチン酸又はその塩であってもよい。
また本発明におけるペクチンのＤＥ値は、通常５〜７５であり、５〜７２が好ましく、６〜７２がより好ましい。ＤＥとはDextrose Equivalent（デキストロース当量）の略であり、デキストロース（ブドウ糖）の還元力を１００とした場合の相対的な尺度である。ＤＥが０に近いほどデンプンに近い特性、１００に近づくほどデンプンの加水分解が進み平均分子量が小さくなり、ブドウ糖に似た特性となる。
In the present invention, pectin is a complex polysaccharide contained in the cell wall and middle leaf of a plant, and the main component is polygalacturonic acid in which galacturonic acid is α-1,4-bonded, and the carboxyl group of galacturonic acid is methyl esterified. It is a thing. The pectin of the present application may be pectic acid or a salt thereof.
Moreover, the DE value of pectin in the present invention is usually 5 to 75, preferably 5 to 72, and more preferably 6 to 72. DE is an abbreviation for Dextrose Equivalent, and is a relative scale when the reducing power of dextrose (glucose) is 100. The closer the DE is to 0, the closer it is to starch, and the closer it is to 100, the higher the hydrolysis of starch and the smaller the average molecular weight.
本発明において、グルコン酸は化学式Ｃ６Ｈ１２Ｏ７の化合物であり、(2R,3S,4R,5R)-2,3,4,5,6-ペンタヒドロキシヘキサン酸で表され、医薬品添加物辞典２００５などに収載されている。グルコン酸の塩としては、例えば、グルコン酸ナトリウム、グルコン酸カリウム、グルコン酸カルシウム、グルコン酸マグネシウム、グルコン酸亜鉛、グルコン酸銅などが挙げられ、グルコン酸ナトリウム、グルコン酸カリウム、グルコン酸カルシウム、グルコン酸マグネシウムが好ましく、グルコン酸ナトリウム、グルコン酸カルシウムがより好ましい。 In the present invention, gluconic acid is a compound having a chemical formula of C 6 H 12 O 7 , represented by (2R, 3S, 4R, 5R) -2,3,4,5,6-pentahydroxyhexanoic acid, and is a pharmaceutical additive. It is listed in the dictionary 2005. Examples of the salt of gluconic acid include sodium gluconate, potassium gluconate, calcium gluconate, magnesium gluconate, zinc gluconate, copper gluconate, and the like, and sodium gluconate, potassium gluconate, calcium gluconate, and glucone. Magnesium acid is preferable, and sodium gluconate and calcium gluconate are more preferable.
本発明の組成物は、苦味を有するアミノ酸、ペクチン及びグルコン酸又はその塩を含む組成物（以下本発明の組成物と総称することもある）である。
苦味を有するアミノ酸、ペクチン及びグルコン酸又はその塩（以下グルコン酸と略することもある）を含有し、当該アミノ酸の含有量と、ペクチン及びグルコン酸の含有量の合計が、重量比で、１：０．０４〜０．２５であり、１：０．０６〜０．２５が好ましく、１：０．０６６〜０．２がより好ましい。
The composition of the present invention is a composition containing an amino acid having a bitter taste, pectin, and gluconic acid or a salt thereof (hereinafter, may be collectively referred to as the composition of the present invention).
It contains an amino acid having a bitter taste, pectin and gluconic acid or a salt thereof (hereinafter sometimes abbreviated as gluconic acid), and the total of the content of the amino acid and the content of pectin and gluconic acid is 1 by weight. : 0.04 to 0.25, preferably 1: 0.06 to 0.25, and more preferably 1: 0.066 to 0.2.
また本発明の組成物は、当該アミノ酸、ペクチン及びグルコン酸の重量比が、１：０．０２〜０．１：０．０２〜０．１であり、１：０．０３〜０．１：０．０３〜０．１が好ましく、１：０．０３３〜０．１：０．０３３〜０．１がより好ましい。上記範囲内であれば、当該アミノ酸の苦味や異風味を低減することができ、特にアミノ酸高含有組成物において他のマスキング剤等の配合量を低減しても、または殆ど配合しなくとも、苦味や異風味を感じることのない組成物を作ることができる。
またペクチンとグルコン酸の重量比は、通常１：０．２〜１．５であり、１：０．４〜１．５が好ましく、１：０．４〜１．２がより好ましい。
Further, in the composition of the present invention, the weight ratio of the amino acid, pectin and gluconic acid is 1: 0.02-0.1: 0.02-0.1, and 1: 0.03-0.1: 0.03-0.1 is preferable and 1: 0.033-0.1: 0.033-0.1 is more preferable. Within the above range, the bitterness and off-flavor of the amino acid can be reduced, and in particular, the bitterness can be reduced even if the amount of the other masking agent or the like is reduced in the amino acid-rich composition, or even if it is hardly added. It is possible to make a composition that does not feel a strange taste.
The weight ratio of pectin and gluconic acid is usually 1: 0.2 to 1.5, preferably 1: 0.4 to 1.5, and more preferably 1: 0.4 to 1.2.
アミノ酸の苦味とは、人間が食べ物を通じて味わう感覚である味覚「甘味」「酸味」「塩味」「苦味」「うま味」のうちの一つである。
またアミノ酸の異風味とは個々のアミノ酸が持つ固有の強い風味又は呈味である。
苦味や異風味の評価は、十分に訓練された専門パネルの官能評価により行われる。
The bitterness of amino acids is one of the tastes “sweetness”, “sourness”, “salty”, “bitterness”, and “umami” that are the sensations that humans enjoy through food.
The off-flavor of an amino acid is a strong flavor or taste unique to each amino acid.
Bitterness and off-flavors are evaluated by sensory evaluation by a well-trained professional panel.
苦味を有するアミノ酸の本発明の組成物中の含有量は、通常２重量％以上、３重量％以上が好ましく、４重量％以上がより好ましい。また通常９５重量％以下であり、９０重量％以下が好ましく、８０重量％以下がより好ましい。
組成物中のペクチンやグルコン酸の含有量は、含有するアミノ酸の量に対する上記比率に応じて適宜決められるが、例えば、ペクチンの本発明の組成物中の含有量は、通常０．０２重量％以上、０．０３重量％以上が好ましく、０．０３３重量％以上がより好ましい。また通常０．３重量％以下であり、０．２重量％以下が好ましく、０．１重量％以下がより好ましい。グルコン酸の本発明の組成物中の含有量は、通常０．０２重量％以上、０．０３重量％以上が好ましく、０．０３３重量％以上がより好ましい。また通常０．３重量％以下であり、０．２重量％以下が好ましく、０．１重量％以下がより好ましい。
The content of the amino acid having a bitter taste in the composition of the present invention is generally preferably 2% by weight or more and 3% by weight or more, more preferably 4% by weight or more. It is usually 95% by weight or less, preferably 90% by weight or less, and more preferably 80% by weight or less.
The content of pectin and gluconic acid in the composition is appropriately determined according to the above ratio to the amount of amino acid contained, but for example, the content of pectin in the composition of the present invention is usually 0.02% by weight. As described above, 0.03 wt% or more is preferable, and 0.033 wt% or more is more preferable. It is usually 0.3% by weight or less, preferably 0.2% by weight or less, more preferably 0.1% by weight or less. The content of gluconic acid in the composition of the present invention is usually preferably 0.02% by weight or more and 0.03% by weight or more, more preferably 0.033% by weight or more. It is usually 0.3% by weight or less, preferably 0.2% by weight or less, more preferably 0.1% by weight or less.
また本発明の組成物において苦味を有するアミノ酸の苦味やアミノ酸の異風味を抑制するために、さらに他の添加物を添加してもよい。例えば砂糖、黒糖、きび砂糖、カラメル等のサトウキビ関連物質；高甘味度甘味料、チョコレート、柑橘系果汁、デキストリン、シクロデキストリン、糖アルコール、トレハロース、レシチン、リゾレシチン、香料などを添加することができる。上記は1種又はそれ以上を組み合わせて添加することもできる。 Further, in the composition of the present invention, other additives may be added in order to suppress the bitterness of amino acids having a bitter taste and the off-flavor of amino acids. For example, sugar-related substances such as sugar, brown sugar, cane sugar and caramel; high-intensity sweeteners, chocolate, citrus juice, dextrin, cyclodextrin, sugar alcohol, trehalose, lecithin, lysolecithin, flavors and the like can be added. The above may be added alone or in combination of two or more.
砂糖、黒砂糖及びカラメルは、サトウキビの絞り汁を煮詰め、必要に応じて精製された砂糖であり、医薬品添加物事典２００５などに収載されている。きび砂糖は黒砂糖を精製した砂糖である。いずれも自体公知の方法で製造することができ、また市販品を使用することができる。 Sugar, brown sugar, and caramel are sugars that have been refined as needed by boiling down sugar cane juice, and are listed in the Pharmaceutical Additives Dictionary 2005 and the like. Cane sugar is a refined sugar of brown sugar. Any of them can be manufactured by a method known per se, or a commercially available product can be used.
また高甘味度甘味料としては、アスパルテーム、アセスルファムＫ、スクラロース、ネオテーム、アドバンテーム、ステビア、ソーマチン、モナチン、モネリン及びサッカリンなどが挙げられる。 Examples of high-intensity sweeteners include aspartame, acesulfame K, sucralose, neotame, advantame, stevia, thaumatin, monatin, monerin and saccharin.
本発明の組成物にサトウキビ関連物質を添加する場合には、本発明におけるアミノ酸１重量部に対して、サトウキビ関連物質は０．５重量部以上、好ましくは１重量部以上、より好ましくは２重量部以上を添加する。また、サトウキビ関連物質の添加量は、アミノ酸１重量部に対して、１０重量部以下であり、好ましくは５重量部以下である。
本発明の組成物に高甘味度甘味料を添加する場合には、本発明におけるアミノ酸１重量部に対して、高甘味度甘味料は、０．００００１〜０．１重量部、好ましくは０．００００１〜０．２重量部、より好ましくは０．００００１〜０．３重量部を添加する。
本発明の組成物にチョコレートを添加する場合には、本発明におけるアミノ酸１重量部に対して、チョコレートは、０．５重量部以上、好ましくは１重量部以上、より好ましくは２重量部以上を添加する。また、チョコレートの添加量は、アミノ酸１重量部に対して、１０重量部以下であり、好ましくは５重量部以下である。
本発明の組成物に柑橘系果汁を添加する場合には、本発明におけるアミノ酸１重量部に対して、柑橘系果汁は、０．２重量部以上、好ましくは０．５重量部以上、より好ましくは１重量部以上を添加する。また、柑橘系果汁の添加量は、アミノ酸１重量部に対して、１０重量部以下であり、好ましくは５重量部以下である。
When a sugar cane-related substance is added to the composition of the present invention, the sugar cane-related substance is 0.5 part by weight or more, preferably 1 part by weight or more, more preferably 2 parts by weight, relative to 1 part by weight of the amino acid in the present invention. Add more than one part. The amount of the sugarcane-related substance added is 10 parts by weight or less, preferably 5 parts by weight or less, relative to 1 part by weight of the amino acid.
When a high-intensity sweetener is added to the composition of the present invention, the high-intensity sweetener is 0.00001 to 0.1 part by weight, preferably 0. 00001 to 0.2 parts by weight, more preferably 0.00001 to 0.3 parts by weight are added.
When chocolate is added to the composition of the present invention, the amount of the chocolate is 0.5 parts by weight or more, preferably 1 part by weight or more, more preferably 2 parts by weight or more with respect to 1 part by weight of the amino acid in the present invention. Added. The amount of chocolate added is 10 parts by weight or less, preferably 5 parts by weight or less, relative to 1 part by weight of the amino acid.
When citrus fruit juice is added to the composition of the present invention, citrus fruit juice is 0.2 parts by weight or more, preferably 0.5 parts by weight or more, more preferably 1 part by weight of the amino acid in the present invention. Is added in an amount of 1 part by weight or more. The amount of citrus juice added is 10 parts by weight or less, preferably 5 parts by weight or less, relative to 1 part by weight of the amino acid.
本発明の組成物はその形態に格別の制限はないが経口的に摂取する形態が望ましい。例えば散剤、顆粒剤、錠剤、カプセル剤、エリキシル剤、シロップ剤、ゲル剤、マイクロカプセル剤、ドリンク剤、乳剤、あるいは懸濁液剤等の経口投与剤などとすることができ、クリーム、練り歯磨き等の形態としても使用しうる。また投与時又は喫食事に水等を加えてなる液状組成物も本発明に含まれる。好ましい形態としては、散剤、顆粒剤、錠剤、ゲル剤、ドリンク剤、乳剤、あるいは懸濁液剤が挙げられる。
また本発明においては、アミノ酸、ペクチン及びグルコン酸を同時に製剤化して得られる単一の製剤であっても、アミノ酸、ペクチン及びグルコン酸を別々に製剤化して得られる２〜３種の製剤を組み合わせたものであってもよい。例えばアミノ酸、ペクチン及びグルコン酸をアミノ酸、ペクチン及びグルコン酸を別々に製剤化し服用前に調製する用事調製用のキットの形態も本発明に包含される。
The composition of the present invention is not particularly limited in its form, but is preferably ingested orally. For example, powders, granules, tablets, capsules, elixirs, syrups, gels, microcapsules, drinks, emulsions, suspensions, and other oral administration agents can be used, and creams, toothpastes, etc. It can also be used in the form of The present invention also includes a liquid composition prepared by adding water or the like to the administration or the meal. Preferred forms include powders, granules, tablets, gels, drinks, emulsions or suspensions.
Further, in the present invention, even a single preparation obtained by simultaneously formulating amino acid, pectin and gluconic acid is a combination of 2-3 kinds of preparations obtained by separately formulating amino acid, pectin and gluconic acid. It may be For example, the present invention also includes the form of a kit for business use in which amino acids, pectin and gluconic acid are separately formulated and prepared before administration.
経口的に投与する場合には、本発明の組成物は、必要に応じて、担体、賦形剤、結合剤、膨化剤、潤滑剤、甘味剤、香味剤、防腐剤、乳化剤、被覆剤等を含有することができ、これらとともに一般に認められた製剤実施に要求される単位用量形態で用いることができる。これらの組成物におけるアミノ酸の量は指示された範囲の適当な用量が得られるようにすればよい。 When administered orally, the composition of the present invention contains a carrier, an excipient, a binder, a swelling agent, a lubricant, a sweetener, a flavoring agent, a preservative, an emulsifier, a coating agent, etc., if necessary. And may be used with them in the unit dosage form required for generally accepted formulation practice. The amount of amino acid in these compositions may be such that a suitable dosage in the indicated range is obtained.
本発明の組成物において、含有することができる具体的な成分としては、例えばトラガント、アラビアゴム、コーンスターチ及びゼラチン、高分子ポリビニルピロリドン等のような結合剤；微晶性セルロース、結晶セルロース、ヒドロキシプロピルセルロース等のセルロース及びその誘導体のような賦形剤；コーンスターチ、前ゼラチン化デンプン、アルギン酸、デキストリンのような膨化剤；ステアリン酸マグネシウムのような潤滑剤；微粒二酸化ケイ素、メチルセルロースのような流動性改善剤；グリセリン脂肪酸エステル、タルク、ポリエチレングリコール６０００等のような滑沢剤；カルボキシメチルセルロースナトリウム、カルボキシビニルポリマー、キサンタンガム、ゼラチン等の増粘剤；ショ糖、乳糖及びアスパルテームのような甘味剤；ペパーミント、ワニラ香料及びチェリー又はオレンジのような香味剤；モノグリセリド、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、ポリオキシエチレン硬化ヒマシ油、ポリオキシエチレンモノステアリン酸エステル等の乳化剤；クエン酸、クエン酸ナトリウム、酢酸、酢酸ナトリウム、水酸化ナトリウム等のｐＨ調整剤；アスパルテーム、カンゾウエキス、サッカリン等の嬌味剤；エリソルビン酸、ブチルヒドロキシアニソール、没食子酸プロピル等の抗酸化剤；安息香酸ナトリウム、エデト酸ナトリウム、ソルビン酸、ソルビン酸ナトリウム、パラオキシ安息香酸メチル、パラオキシ安息香酸ブチル等の防腐剤、ベンガラ、黄酸化鉄、黒酸化鉄、カルミン、食用青色１号、食用黄色４号、食用赤色２号等の着色剤、精製水、生理食塩水、アルコール等の溶媒等が挙げられる。 Specific components that can be contained in the composition of the present invention include binders such as tragacanth, gum arabic, corn starch and gelatin, and high molecular weight polyvinylpyrrolidone; microcrystalline cellulose, crystalline cellulose, hydroxypropyl. Excipients such as cellulose and its derivatives such as cellulose; swelling agents such as corn starch, pregelatinized starch, alginic acid, dextrin; lubricants such as magnesium stearate; flowability improving agents such as fine silicon dioxide and methyl cellulose. Agents; lubricants such as glycerin fatty acid ester, talc, polyethylene glycol 6000, etc .; thickeners such as sodium carboxymethylcellulose, carboxyvinyl polymer, xanthan gum, gelatin; sucrose, lactose and aspartame. Sweeteners; flavoring agents such as peppermint, vanilla flavor and cherry or orange; emulsifiers such as monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, polyoxyethylene hydrogenated castor oil, polyoxyethylene monostearate ester; PH adjusting agents such as citric acid, sodium citrate, acetic acid, sodium acetate, sodium hydroxide; taste improvers such as aspartame, licorice extract, saccharin; antioxidants such as erythorbic acid, butylhydroxyanisole, propyl gallate; benzoin Preservatives such as sodium acidate, sodium edetate, sorbic acid, sodium sorbate, methyl paraoxybenzoate, butyl paraoxybenzoate, red iron oxide, iron oxide yellow, iron oxide black, carmine, food blue No. 1, food yellow No. 4, Edible red 2 Colorant etc., purified water, saline, a solvent such as alcohol.
本発明の組成物は、自体公知の方法により製造できる。例えば、上記のアミノ酸、特定の量のペクチン及びグルコン酸を一般に製剤において用いられる配合方法により配合した後、必要に応じて、造粒、粉砕、乾燥することにより製造できる。また水等の水性溶媒を加えて液体組成物を製造することもできる。造粒方法としては、例えば、押し出し造粒法、流動層造粒法、転動造粒法、混合攪拌造粒法等が挙げられる。乾燥方法は、温風流動乾燥、振動乾燥、棚段式乾燥、各種真空乾燥など適宜用いることができる。また得られた組成物を、公知の加圧成形手段を用いることにより錠剤を製造することができる。 The composition of the present invention can be produced by a method known per se. For example, it can be produced by blending the above-mentioned amino acids, specific amounts of pectin and gluconic acid by a blending method generally used in a formulation, and then, if necessary, granulating, pulverizing and drying. A liquid composition can also be produced by adding an aqueous solvent such as water. Examples of the granulation method include an extrusion granulation method, a fluidized bed granulation method, a tumbling granulation method, and a mixing stirring granulation method. As a drying method, warm air fluidized drying, vibration drying, tray drying, various vacuum drying and the like can be appropriately used. A tablet can be produced from the obtained composition by using a known pressure molding means.
本発明の組成物は、苦味を有するアミノ酸を高含有しても苦味やアミノ酸の異風味を感じにくいため、当該アミノ酸を含む医薬品、医薬部外品、飲食品や飼料などに適する。
本発明の組成物を飲食品として使用する場合には、通常の飲食品以外にも本発明のアミノ酸の特定の機能に着目して摂取される健康食品の他、保健機能食品制度に規定される特定保健用食品や栄養機能食品も含み、さらにダイエタリーサプリメントも包含される。例えば高齢者の健康寿命に配慮（ロコモケア）したアミノ酸含有食品、スポーツや美容等の機能効果を目的として食品などに使用することができる。
また本発明の組成物を添加した飲食品は、アミノ酸の苦味が抑制されているので、組み合わせる食品素材の風味を損なうことなく、また果汁、フレーバー等により自由に風味を付けることができる。
Since the composition of the present invention hardly feels the bitterness or the off-flavor of the amino acid even if it contains a high amount of the amino acid having a bitter taste, it is suitable for pharmaceuticals, quasi drugs, foods and drinks, etc. containing the amino acid.
When the composition of the present invention is used as a food or drink, in addition to the usual food and drink, other health foods ingested focusing on the specific function of the amino acid of the present invention are defined in the health functional food system. It also includes foods for specified health uses and foods with nutritional function, and further includes dietary supplements. For example, it can be used as an amino acid-containing food that considers the healthy life expectancy of the elderly (locomo care), and foods for the purpose of functional effects such as sports and beauty.
In addition, since the amino acid bitterness is suppressed in the foods and drinks to which the composition of the present invention is added, it is possible to freely add flavors such as fruit juices and flavors without impairing the flavor of the food materials to be combined.
苦味を有するアミノ酸を含有する組成物（苦味を有するアミノ酸含有組成物と略称する）の製造方法であって、アミノ酸１重量部に対して、特定の量のペクチン及びグルコン酸又はその塩を添加する工程を含む方法も本発明の別の態様である。
当該方法においては、アミノ酸１重量部に対して、ペクチン及びグルコン酸の合計量を通常０．０４〜０．２５重量部、好ましくは０．０６〜０．２５重量部、より好ましくは０．０６６〜０．２重量部添加する工程を含む。
また、当該方法において、アミノ酸１重量部に対してペクチン及びグルコン酸をそれぞれ、通常０．０２〜０．１重量部及び０．０２〜０．１重量部、好ましくは０．０３〜０．１重量部及び０．０３〜０．１重量部、より好ましくは０．０３３〜０．１重量部及び０．０３３〜０．１重量部添加する工程を含む。
A method for producing a composition containing an amino acid having a bitterness (abbreviated as an amino acid-containing composition having a bitterness), wherein a specific amount of pectin and gluconic acid or a salt thereof is added to 1 part by weight of the amino acid. A method including steps is also another aspect of the present invention.
In the method, the total amount of pectin and gluconic acid is usually 0.04 to 0.25 part by weight, preferably 0.06 to 0.25 part by weight, and more preferably 0.066 with respect to 1 part by weight of the amino acid. .About.0.2 parts by weight is included.
In the method, pectin and gluconic acid are usually used in an amount of 0.02 to 0.1 part by weight and 0.02 to 0.1 part by weight, preferably 0.03 to 0.1 part by weight, relative to 1 part by weight of the amino acid. Parts by weight and 0.03 to 0.1 parts by weight, more preferably 0.033 to 0.1 parts by weight and 0.033 to 0.1 parts by weight.
苦味を有するアミノ酸含有組成物は、上記本発明の組成物の製造の方法に記載の通り、ペクチン及びグルコン酸を添加する工程以外の工程は、通常用いられる原料を使用して自体公知の方法により行なうことができる。アミノ酸、ペクチン及びグルコン酸を混合する工程は、通常製薬学的に各成分を均一に混合できる方法であれば、装置、手段とも制限されない。ペクチン又はグルコン酸は、製造する過程のどの段階で添加されてもよく、ペクチン及びグルコン酸をアミノ酸に添加するタイミングは、同時であっても別々であってもよく、またいずれを先に添加してもよい。
各組成の定義や含有量は既述に準ずる。
The amino acid-containing composition having a bitterness is as described in the method for producing the composition of the present invention, steps other than the step of adding pectin and gluconic acid are carried out by a method known per se using commonly used raw materials. Can be done. The step of mixing the amino acid, pectin and gluconic acid is not particularly limited in terms of apparatus and means as long as it is a method that can pharmaceutically and uniformly mix each component. Pectin or gluconic acid may be added at any stage of the production process, and pectin and gluconic acid may be added to amino acids at the same time or separately, and either of them may be added first. May be.
The definition and content of each composition are as described above.
上記苦味を有するアミノ酸含有組成物の製造方法において、さらにアミノ酸１重量部に対して、砂糖、黒砂糖、きび砂糖及びカラメルからなる群から選択される少なくとも１種を特定の量を添加する工程を含んでもよい。
当該方法において、アミノ酸１重量部に対して砂糖、黒砂糖、きび砂糖及びカラメルからなる群から選択される少なくとも１種を通常０．５重量部以上、好ましくは１重量部以上、より好ましくは２重量部以上添加する工程を含む。組み合わせて添加する場合は、砂糖等は上記の範囲内である限り同量であっても、異なる量であってもよい。
アミノ酸、砂糖、黒砂糖、きび砂糖及びカラメルの定義や含有量等は既述に準ずる。
In the method for producing an amino acid-containing composition having a bitterness, a step of further adding a specific amount of at least one selected from the group consisting of sugar, brown sugar, acne sugar and caramel to 1 part by weight of the amino acid May be included.
In the method, usually 0.5 part by weight or more, preferably 1 part by weight or more, more preferably 2 parts by weight of at least one selected from the group consisting of sugar, brown sugar, acne sugar and caramel per 1 part by weight of amino acid. The step of adding more than part by weight is included. When they are added in combination, sugar and the like may be added in the same amount or different amounts as long as they are within the above range.
The definitions and contents of amino acids, sugar, brown sugar, acne sugar and caramel are as described above.
苦味を有するアミノ酸の苦味又は異風味の抑制方法であって、アミノ酸１重量部に対して、特定の量のペクチン及びグルコン酸又はその塩を添加する工程を含む方法も本発明の別の態様である。
当該方法においては、アミノ酸１重量部に対して、ペクチン及びグルコン酸の合計量を通常０．０４〜０．２５重量部、好ましくは０．０６〜０．２５重量部、より好ましくは０．０６６〜０．２重量部添加する工程を含む。
また、当該方法において、アミノ酸１重量部に対してペクチン及びグルコン酸をそれぞれ、通常０．０２〜０．１重量部及び０．０２〜０．１重量部、好ましくは０．０３〜０．１重量部及び０．０３〜０．１重量部、より好ましくは０．０３３〜０．１重量部及び０．０３３〜０．１重量部添加する工程を含む。
各組成の定義や添加量やアミノ酸の含有量等は既述に準ずる。
A method for suppressing the bitterness or off-flavor of an amino acid having a bitterness, the method including the step of adding a specific amount of pectin and gluconic acid or a salt thereof to 1 part by weight of the amino acid is another aspect of the present invention. is there.
In the method, the total amount of pectin and gluconic acid is usually 0.04 to 0.25 part by weight, preferably 0.06 to 0.25 part by weight, and more preferably 0.066 with respect to 1 part by weight of the amino acid. .About.0.2 parts by weight is included.
In the method, pectin and gluconic acid are usually used in an amount of 0.02 to 0.1 part by weight and 0.02 to 0.1 part by weight, preferably 0.03 to 0.1 part by weight, relative to 1 part by weight of the amino acid. Parts by weight and 0.03 to 0.1 parts by weight, more preferably 0.033 to 0.1 parts by weight and 0.033 to 0.1 parts by weight.
The definition of each composition, the addition amount, the amino acid content, etc. are in accordance with the above description.
また上記苦味を有するアミノ酸の苦味又は異風味抑制方法において、アミノ酸１重量部に対して、砂糖、黒砂糖、きび砂糖及びカラメルからなる群から選択される少なくとも１種の特定の量を添加する工程を含んでもよい。
当該方法においては、アミノ酸１重量部に対して砂糖、黒砂糖、きび砂糖及びカラメルからなる群から選択される少なくとも１種を通常０．５重量部以上、好ましくは１重量部以上、より好ましくは２重量部以上添加する工程を含む。組み合わせて添加する場合は、砂糖等は上記の範囲内である限り同量であっても、異なる量であってもよい。
アミノ酸、砂糖、黒砂糖、きび砂糖及びカラメルの定義や含有量等は既述に準ずる。
In the method for suppressing bitterness or off-flavor of an amino acid having a bitterness, the step of adding at least one specific amount selected from the group consisting of sugar, brown sugar, acne sugar and caramel to 1 part by weight of the amino acid. May be included.
In the method, at least one selected from the group consisting of sugar, brown sugar, acne sugar and caramel is usually used in an amount of 0.5 part by weight or more, preferably 1 part by weight or more, and more preferably 1 part by weight of amino acid. The step of adding 2 parts by weight or more is included. When they are added in combination, sugar and the like may be added in the same amount or different amounts as long as they are within the above range.
The definitions and contents of amino acids, sugar, brown sugar, acne sugar and caramel are as described above.
以下、本発明について実施例で更に説明するが、本発明の技術範囲はこれらの例によって制限されるものではない。また本実施例における官能評価は、特に断りのない限り、食品業務に１０年以上従事している充分に訓練された専門パネルを用いて実施した。なお本明細書中においては、特に断りのない限り、％は重量％を表す。 Hereinafter, the present invention will be further described with reference to examples, but the technical scope of the present invention is not limited to these examples. In addition, the sensory evaluation in this example was carried out using a well-trained professional panel who had been engaged in food business for 10 years or more, unless otherwise specified. In this specification,% means% by weight unless otherwise specified.
表１に示す配合になるように各アミノ酸を秤量し混合して得られたアミノ酸混合物（Ａｍｉｘ）を用いて官能評価を行った。 A sensory evaluation was performed using an amino acid mixture (Amix) obtained by weighing and mixing each amino acid so as to have the composition shown in Table 1.
評価は、アミノ酸由来苦味（先中）、アミノ酸由来苦味（後）及びアミノ酸由来異風味の３項目について行い、表２に示すように−を５点、±を４点、＋を３点、＋＋を２点、＋＋＋を１点とした３項目の平均値にて総合評価した。総合評価は５が最高評価を示す。
なお、実施例においてアミノ酸由来苦味（先中）とは、摂取してから約１０秒程度までに感じる苦味を指し、アミノ酸由来苦味（後）とは、１５秒以降に感じる苦味を指す。
The evaluation was carried out for three items of amino acid-derived bitterness (previous middle), amino acid-derived bitterness (after) and amino acid-derived different flavor, and as shown in Table 2, − was 5 points, ± was 4 points, + was 3 points, and ++. Was evaluated as 2 points and ++ as 1 point, and an overall evaluation was made with an average value of 3 items. In the overall evaluation, 5 indicates the highest evaluation.
In the examples, the amino acid-derived bitterness (previously) refers to the bitterness felt about 10 seconds after ingestion, and the amino acid-derived bitterness (after) refers to the bitterness sensed after 15 seconds.
試験例１
Ａｍｉｘと苦味や異風味のマスキング素材を表３に示す配合で調製したもの０．５ｇを摂取した３人の専門パネルによる官能評価を表２に基づき行った。
その結果を表３に示した。
Test example 1
Based on Table 2, sensory evaluations were conducted by three expert panels who ingested 0.5 g of Amix and a masking material for bitterness and off-flavors prepared in the composition shown in Table 3.
The results are shown in Table 3.
Ａｍｉｘは苦味及び異風味が強い（比較例１１）ことやマスキング素材単体では苦味や異風味の低減効果が十分でないことが確認された。 It was confirmed that Amix has a strong bitterness and off-flavor (Comparative Example 11), and that the masking material alone does not sufficiently reduce the bitterness and off-flavor.
試験例２
Ａｍｉｘに対してＨＭペクチン（三唱（株）製ＧＥＮＵ ｐｅｃｔｉｎ ｔｙｐｅ ＹＭ−１５０−ＬＪ；ＤＥ値７２）及びグルコン酸ナトリウムを表４に示す比率で配合したもの０．５ｇを試験例１と同じ方法で、表２及び表４に基づき評価した。
その結果を表５に示した。
Test example 2
HM pectin (GENU pectin type YM-150-LJ; DE value 72, manufactured by Sansho Co., Ltd.) and sodium gluconate were mixed in a ratio of 0.5 to Amix in the same manner as in Test Example 1 (0.5 g). It was evaluated based on Tables 2 and 4.
The results are shown in Table 5.
ＨＭペクチン及びグルコン酸ナトリウム単独添加では苦味及び異風味を十分低減することができなかったが、両者を加えることにより苦味及び異風味が低減された。 Although bitterness and off-flavor could not be sufficiently reduced by adding HM pectin and sodium gluconate alone, bitterness and off-flavor were reduced by adding both.
試験例３
Ａｍｉｘに対してＨＭペクチン及びグルコン酸ナトリウムを表６に示す比率で配合したもの０．５ｇを試験例２と同じ方法で評価した。
その結果を表６に示した。
Test example 3
The same method as in Test Example 2 was used to evaluate 0.5 g of Amix mixed with HM pectin and sodium gluconate in the ratios shown in Table 6.
The results are shown in Table 6.
グルコン酸ナトリウムの配合比の増加に伴い苦味及び異風味が減少した。 Bitterness and off-flavors decreased with an increase in the blending ratio of sodium gluconate.
試験例４
Ａｍｉｘに同量の砂糖を加えたものにＨＭペクチン及びグルコン酸ナトリウムを表７に示す比率で配合したものを試験例２と同じ方法で評価した。
その結果を表７に示した。
Test example 4
A mixture of AMI pectin and the same amount of sugar mixed with HM pectin and sodium gluconate in the ratios shown in Table 7 was evaluated in the same manner as in Test Example 2.
The results are shown in Table 7.
砂糖、ＨＭペクチン及びグルコン酸ナトリウムを加えることにより、さらに苦味及び異風味が低減された。 The addition of sugar, HM pectin and sodium gluconate further reduced bitterness and off-flavours.
試験例５
Ａｍｉｘに表８に記載の砂糖、キビ砂糖又はアスパルテームを加えたものにＨＭペクチン又はＬＭペクチン（三唱（株）製ＧＥＮＵ ｐｅｃｔｉｎ ｔｙｐｅ ＬＭ−５ＣＳＪ ；代表的ＤＥ値６〜１２）、及びグルコン酸ナトリウム又はグルコン酸カルシウムを表８に示す比率で配合したものを試験例２と同じ方法で評価した。
その結果を表８に示した。
Test example 5
HM pectin or LM pectin (GENU spectrum type LM-5CSJ manufactured by Sansho Co., Ltd .; typical DE value 6 to 12), and sodium gluconate or Amix to which sugar, millet sugar, or aspartame described in Table 8 is added. A mixture containing calcium gluconate in a ratio shown in Table 8 was evaluated in the same manner as in Test Example 2.
The results are shown in Table 8.
きび砂糖及びアスパルテームの添加によっても、同様に苦味及び異風味が低減された。また、ＨＭペクチンに変えてＬＭペクチン、グルコン酸ナトリウムに変えてグルコン酸カルシウムを添加した場合でも苦味及び異風味の低減効果が認められた。 Addition of cane sugar and aspartame also reduced bitterness and off-flavours. Further, even when LM pectin was used instead of HM pectin and calcium gluconate was used instead of sodium gluconate, the effect of reducing bitterness and off flavor was observed.
実施例２５及び２６の配合に従い、常法により、しるこ及びあんこを得た。その味を試験例２と同じ方法で評価した。 According to the formulation of Examples 25 and 26, Shiruko and Anko were obtained by a conventional method. The taste was evaluated by the same method as in Test Example 2.
得られたしるこ及びあんこは苦味も異風味も感じない、本来の風味を有するものであった。 The obtained Shiruko and Anko had the original flavor without feeling any bitterness or off-flavor.
本発明によれば、苦味や異風味が低減されることから、食材の風味を損なうことなく自由に風味を付けられ高濃度のアミノ酸を含む医薬品や飲食品を製造することができる。また苦味や異風味を抑制するための添加剤等の配合を抑制することができるので原料コストを削減することができる。 According to the present invention, since bitterness and off-flavors are reduced, it is possible to produce a pharmaceutical product or a food or drink containing a high concentration of amino acid that is freely flavored without impairing the flavor of the food material. In addition, since it is possible to suppress the addition of additives and the like for suppressing bitterness and off-flavors, it is possible to reduce raw material costs.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015081086A JP6686292B2 (en) | 2015-04-10 | 2015-04-10 | Amino acid-containing composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015081086A JP6686292B2 (en) | 2015-04-10 | 2015-04-10 | Amino acid-containing composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2016198052A JP2016198052A (en) | 2016-12-01 |
| JP6686292B2 true JP6686292B2 (en) | 2020-04-22 |
Family
ID=57422052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2015081086A Expired - Fee Related JP6686292B2 (en) | 2015-04-10 | 2015-04-10 | Amino acid-containing composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6686292B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AR116213A1 (en) * | 2018-06-20 | 2021-04-14 | Axcella Health Inc | THERAPY AND HEALTH COMPOSITIONS CONTAINING AMINO ACIDS WITH BITTER FLAVOR |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5526816B2 (en) * | 1972-04-26 | 1980-07-16 | ||
| SU731952A1 (en) * | 1977-11-18 | 1980-05-05 | 952 | Food emulsion and method for preparing |
| WO1998018491A1 (en) * | 1996-10-28 | 1998-05-07 | BURGSTINER, Jacqueline, Cook | Methods and compositions for dietary supplementation |
| JPH11266844A (en) * | 1998-03-25 | 1999-10-05 | Kyowa Hakko Kogyo Co Ltd | Amino acid-containing aqueous solution and its production |
| JP2000217547A (en) * | 1999-01-27 | 2000-08-08 | Ajinomoto Co Inc | Amino acid-containing composition having reduced bitter taste |
| JP4215377B2 (en) * | 2000-05-01 | 2009-01-28 | 小林製薬株式会社 | Chitosan-containing composition |
| JP2006197834A (en) * | 2005-01-19 | 2006-08-03 | Yakult Honsha Co Ltd | Cysteine-enriched fermented dairy food and method for producing the same |
| JP2009106217A (en) * | 2007-10-31 | 2009-05-21 | Ajinomoto Co Inc | Food composition containing thickener and amino acid |
| JP2009118743A (en) * | 2007-11-12 | 2009-06-04 | Ajinomoto Co Inc | Amino acid-containing composition suppressed in bitterness |
| JP2013220079A (en) * | 2012-04-18 | 2013-10-28 | Adeka Corp | Taste-modifying agent for beverage use and beverage containing it |
-
2015
- 2015-04-10 JP JP2015081086A patent/JP6686292B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2016198052A (en) | 2016-12-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US11911497B2 (en) | Rebaudioside E and food products sweetened with rebaudioside E | |
| TWI394537B (en) | Flavor improving agent and food and beverage containing the flavor improving agent | |
| JP3657203B2 (en) | Copper chlorophyllin salt-containing liquid composition | |
| JPH09194370A (en) | Solution for oral administration | |
| JP2015188450A (en) | Sweetness enhancing naringenin and its salt | |
| JP5285194B1 (en) | Food and drink | |
| JP2015091768A (en) | Liver hydrolysate-containing liquid composition | |
| JP4190769B2 (en) | Oral liquid composition | |
| US20040197401A1 (en) | Modifying undesirable tastes | |
| JP2001258502A (en) | Sweetener composition, method for imparting sweetness and its use | |
| JP6686292B2 (en) | Amino acid-containing composition | |
| JP6508671B2 (en) | Composition comprising red pepper extract and / or ginger extract, and method for producing the same | |
| JP2017184696A (en) | Beverage composition | |
| WO2013062015A1 (en) | Sweet composition showing reduced bitterness of sweetener having bitter taste, method for reducing bitterness, and food, drink, drug or quasi drug having reduced bitterness | |
| JP2016168013A (en) | Flavor improvement method of vinegar-containing drink, and vinegar-containing drink having improved flavor | |
| BR112021010407A2 (en) | Consumer article, and, methods for enhancing the sweetness or mouthfeel of a consumer article and for masking an unpleasant proteinaceous taste of a consumer article | |
| CN113784627A (en) | Aromatic alkylamides and methods of use thereof in taste modulation | |
| JP7407338B2 (en) | Composition for food and drink | |
| JPH10287551A (en) | Liquid agent for internal use improved in unpleasant flavor of amino acid | |
| JP6883336B2 (en) | A taste improver for sweeteners | |
| JP5422370B2 (en) | Oral liquid composition | |
| JP6849281B2 (en) | Composition containing liver hydrolyzate and Houttuynia cordata extract | |
| JP2016149946A (en) | Beverage | |
| JP6506985B2 (en) | Beverage | |
| JP6586337B2 (en) | Beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20180307 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20181227 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20190108 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20190723 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20190919 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20200303 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20200316 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6686292 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| LAPS | Cancellation because of no payment of annual fees |